Easy Thai Chicken Curry


by Chelsea Winter

This curry is creamy and packed with fresh, vibrant Thai flavours, and is quick to make. Make sure you serve it with an extra side of vegetables so that you have your plate looking right!

Prep Time: 25 minutes

Cook Time: 30 minutes

Yield: 4


For the Curry Paste:

  • 2T Thai green curry paste (best quality you can find)
  • 2 cloves garlic
  • 2 shallots (or ½ a large onion), roughly chopped
  • 1 bunch fresh coriander (including stalks), washed
  • 1t ground cumin
  • 1t ground coriander
  • 3 large green chillies

For the Curry:

  • 1T peanut oil
  • 500-600g boneless chicken thighs, chopped
  • 400-500ml coconut cream (look for organic)
  • 500ml chicken stock
  • 1 kaffir lime leaf (or zest of 2 limes)
  • Vegetables of your choice – green beans, snow peas, capsicum, carrot, tinned bamboo, spinach, eggplant, mushrooms
  • 1T palm sugar (or brown sugar)
  • 1T lime juice
  • 1T fish sauce
  • Big handful basil leaves

1. In a food processor (or mortar & pestle) mix the curry paste ingredients together; green curry paste, garlic, shallots, coriander, cumin, ground coriander and chillies. To make a smooth thick paste add 1/2 cup of the coconut cream (this will help it come together). 2. Heat the oil a heavy-based frying pan over medium-high heat. Add the curry paste mixture and cook for 4-5 minutes to release the aromas, stirring continuously (you should see little beads of oil come to the top by the end). Add stock, kaffir lime leaf or zest, the remaining coconut cream, and simmer gently for around 10 minutes. Add the chicken and simmer for another 10 minutes until just cooked through and the sauce has reduced and thickened. 3. Add the vegetables and simmer for a few more minutes until only just tender. 4. Now add the brown sugar, lime juice and fish sauce. Stir to combine and taste it – then, add more sour, sweet or salty until it tastes perfect to you. If you like it hot, you can throw in some chilli flakes or chopped red chillies. Lastly stir through the basil leaves. 5. Serve on brown rice and garnish with loads of coriander or basil, peanuts and chillies.